Beef Tenderloin With Beaujolais Jus

• 1 (2 1/4-pound) beef tenderloin
• 5 teaspoons minced fresh thyme, divided
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 1/2 cup dried porcini mushrooms (about 1/2 ounce)
• 1 (750-milliliter) bottle Beaujolais or other light, fruity red wine
• 1 (14 1/4-ounce) can fat-free beef broth
• 2 garlic cloves, minced
• 1 tablespoon water
• 2 teaspoons cornstarch
• 1 teaspoon olive oil
• Cooking spray

1. Trim the fat from tenderloin. Combine 3 teaspoons thyme, salt, and pepper; rub evenly over tenderloin. Cover and chill 2 hours.
2. Combine 2 teaspoons thyme, mushrooms, wine, broth, and garlic in a large saucepan, and bring to a boil. Reduce heat, and simmer until reduced to 1 1/2 cups (about 1 hour). Combine water and cornstarch, and stir into wine mixture. Bring to a boil, and cook 1 minute, stirring constantly. Remove wine mixture from heat; set aside, and keep warm.
3. Preheat oven to 400u0b0.
4. Heat oil in a large nonstick skillet over medium-high heat. Add tenderloin, browning on all sides, about 12 minutes. Place tenderloin on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of tenderloin. Bake at 400u0b0 for 20 minutes or until thermometer registers 145u0b0 (medium-rare) to 160u0b0 (medium). Place tenderloin on a serving platter, and cover with foil. Let stand for 10 minutes. Serve with Beaujolais jus.

beef tenderloin, fresh thyme, salt, ground pepper, porcini mushrooms, beef broth, garlic, water, cornstarch, olive oil, cooking spray

Taken from www.myrecipes.com/recipe/beef-tenderloin-with-beaujolais-jus (may not work)